assorted new recipes

[Guest guest]

These are untried.

 

Confetti Rice Primavera--this is from Wholefoods web site and is full of

brand names. It looks good though and colorful. I would eliminate the oil

and used baked tofu to decrease the fat content.

 

Spicy Lentils--from last month's Prevention Magazine. I appreciate that

they usually have one vegetarian main dish recipe.

 

Kathleen

 

* Exported from MasterCook *

 

Confetti Rice Primavera

 

Recipe By : http://www.wholefoods.com 1999

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon Whole Foods 365 Canola Oil

2 teaspoons Spectrum Refined Sesame Oil

8 ounces Mori Nu Firm Tofu Lite -- cubed

1 tablespoon San-J Organic Wheat Free Tamari

1/2 cup carrot -- chopped

1/2 cup celery -- chopped

1/2 cup red pepper -- chopped

1/2 cup jicama -- peeled and diced

1 cup mushrooms -- sliced

1 cup cabbage -- chopped

2 teaspoons ginger -- minced

2 cloves garlic -- minced

1 cup chopped frozen spinach -- defrosted

1/4 cup frozen peas

2 cups Organic Brown Basmati Rice -- cooked

 

Heat oils in a large non stick pan; saute tofu for 5 minutes. Add all

ingredients (except spinach, peas and rice) and saute for 5 minutes until

vegetables are tender. Add spinach and peas and continue to saute for 3

minutes until heated through. Fold into rice.

 

Serves 4.

 

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* Exported from MasterCook *

 

Spicy Lentils

 

Recipe By : Prevention Magazine, January 2000, page 140

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 cup finely chopped onion

2 teaspoons ground ginger

1 teaspoon ground cumin

1 cup dried red or brown lentils

3 cups water

3/4 teaspoon salt

2 tablespoons finely chopped fresh cilantro

1 tablespoon lemon juice

 

Cooking time for lentils can vary from 15 minutes to as long as 1 hour,

depending on the type and age of the lentils. Red Lentils (which turn

yellow when cooked) cook very quickly because they are split, and after 15

to 20 minutes, they soften to a puree. Brown lentils hold their shape

better but can take longer to cook. Serve this soupy, stewlike dish in a

shallow bowl over brown rice.

 

1. Heat the oil a medium saucepan. Add the onion and saute stirring

often, for 5 minutes or until tender. Stir in the ginger and cumin and

saute 30 seconds longer.

 

2. Add the lentils, water, and salt. Heat to a boil. Reduce the heat to

low, and simmer, partially covered for 15 minutes. If the lentils are

soft, uncover and gently boil until most of the liquid evaporates. If the

lentils are not yet tender, continue to cook, partially covered, testing

every 10 minutes or so.

 

3. Remove from the heat and stir in the cilantro and lemon juice. Serve

warm. Makes 4 servings

 

Per serving: 167 cal, 10g pro, 25 g carb, 4 g fat, 0 g sat. fat, 0 mg

chol, 6 g fiber, 406 mg sodium.

 

 

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